Things I love: strawberries and bananas and silky smooth sorbet. Things I do not love: ice cream makers of any kind (they don't like me either) and all the added sugar that gets snuck into things. Please meet one of my favorite treats, which is this creamy, dreamy sorbet full of sweet fresh fruit flavors and zero added sugar, and there's not an ice cream maker in sight. Just you, your freezer and your blender. Welcome to that dessert that you are going to make over and over and over this summer, because it is so dang delicious and so dang easy. Let's make it! Read More & Get the Recipe

I'm going to go on record right here and say it: I am anti-ice cream maker. There's something about making the custard (terrifying enough) and making sure the ice cream maker insert is frozen enough, and going through all the churning and never knowing for sure if you are going to end up with ice cream or a really sweet-tasting soup that makes me want to bolt for the nearest Dairy Queen. But sorbet that you can make in your food processor in 10 minutes flat? Sorbet made of fresh strawberries and peaches? Sorbet that comes out perfectly every single time? Yup, I'm going to go on record right here and say I'm in. Read More & Get the Recipe

Let me start by telling you all the things you DON'T need to make this delectable jam: boiling water, a stove, special sealing lids or any of those other terrifying (to me anyway) canning type of things. The only reason you need a mason jar is because your raw strawberry jam is going to look pretty in it, and if you don't have a mason jar, it will look just as pretty in whatever else you have. All you need are strawberries, a little sugar, a lemon, a bowl, a strainer, something to mash them with and about 20 minutes. That's all that stands between you and homemade strawberry jam. Really! Read More & Get the Recipe

The first best thing about these strawberry cheesecake parfaits is that they taste just like you hope they will...a little bit strawberry, a little bit cheesecake, a whole lotta delicious. The second best thing about them is that you can make them in (I'm not kidding) about 15 minutes. No baking. No waiting. Just quick and pretty little parfaits with no muss and no fuss. Read More & Get the Recipe

It happens to me every year...I see that hand-lettered sign at our friendly farm market that says "Local Strawberries" and I pick up a carton full of those little beauties and breathe in deeply. The best way to tell if strawberries are going to taste like you want them to is if they have a sweet strawberry aroma...if they don't smell like anything, don't buy 'em. But these smelled like a little bit of heaven, and all I could think was...strawberry lemonade! Read More & Get the Recipe

I am always too enthusiastic when it comes to buying fresh summer strawberries. They just look so dang good in the market, and I pile them into my cart with reckless abandon. But strawberries are fragile little things, and before I have been able to eat my way through the giant strawberry pile they start looking a little peaked. (I love that word, peaked. I just looked it up to make sure I had the definition absolutely correct, and it means "weak and wan." It reminds me of books like The Secret Garden.)
Anyway, this recipe is the answer to peaked strawberries. When they start to get a little weak and wan and sad and dried-looking, it's time to spring into action and make this absolutely mouthwatering silky smooth dessert, and all you need are the berries, a few other assorted ingredients, your food processor and your freezer. No need to haul out the ice cream maker.
Here's all you need to do. Cut the stems and any really suspicious looking areas off your sad strawberries. If you Read More & Get the Recipe

Hi there! I’m Kate, and welcome to my world of cooking, taking pictures of what I’ve cooked, eating it up and then doing the whole thing all over again. My camera and I try to get in and out of the kitchen with delectable meals that are both quick and interesting, which is my favorite combination... If you want to know more….